The City Magazine Since 1975

Picatta of Flounder “Torcino Style" with Rock Shrimp

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2½ lbs. flounder filet, cut into 8 portions
Fine sea salt, to taste
4 large eggs, beaten
1 cup finely grated Parmigiano-Reggiano
1/4 cup chopped basil
1/4 cup chopped parsley
1/4 cup chopped chives
1/2 cup all-purpose flour
1/2 cup olive oil
1/2 lb. rock shrimp
Raw tomato sugo (recipe follows)

For the raw tomato sugo:
1 lb. plum tomatoes, peeled and seeded
1/4 cup extra-virgin olive oil
1/3 cup red wine vinegar
1/4 cup granulated sugar


Preheat oven to 200°F.

For the raw tomato sugo:
Place all ingredients in a blender and blend until emulsified. Set aside.

Lightly salt the fish on both sides. In a shallow bowl, combine the eggs, cheese, basil, parsley, and chives. Put the flour in another shallow bowl. Coat each piece of fish with the flour, then the egg mixture, then back into the flour, shaking off the excess each time.

Pour olive oil into a large sauté pan to a depth of 1/4 inch and bring to medium-high heat. When hot, add in the fish and fry for two minutes on each side, or until just cooked through in the center. Remove to a plate and keep warm in oven.

Add the shrimp to the same pan and cook, stirring often, until barely cooked through. Remove pan from heat.

To serve, spoon about four tablespoons of the raw tomato sauce onto each of the plates, top with the flounder, and top the flounder with the evenly divided shrimp.